Dandelion syrup

The beginning of May (sometimes the end of April) is the perfect time to prepare the so-called May honey, or dandelion flower syrup.

The medicinal raw material is the whole plant, flowers, leaves and even the roots. We need flowers to prepare the syrup. Ready syrup has many beneficial properties. It acts as an expectorant, reduces attacks of dry cough, is recommended as a general tonic for the body, supports the digestive system and much, much more.

We collect dandelion flowers on a dry, sunny day, when they are in full bloom. It is a good idea to wear gloves for this, as the dandelion stains a bit.

Dandelion flowers grow almost everywhere and the preparation of the syrup is very easy. Remember, however, to pick flowers from places away from roads, factories, sprayed crops, landfills, gas stations, etc.

Ingredients

• 400 - 500 dandelion flowers, no stems
• 1 liter of water
• 1 lemon
• 1 kg of sugar

Execution

We spread the dandelion flowers picked on a sunny day on white paper or canvas, thanks to which small insects will leave our inflorescences. An hour should be enough for them. Then put the flowers into a pot, pour 1 liter of water, bring to a boil and reduce the flame immediately. Simmer for about 15 minutes.

Thoroughly scrub the lemon, scald it, cut it into slices, together with the skin, and at the very end of cooking, add it to the dandelion stock. Cover the pot with a lid, remove from heat and set aside for 24 hours.

After one day, strain the whole thing through gauze, throw away the flowers and lemon. Add sugar to the drained broth and simmer slowly (do not boil it) over low heat, without covering it, until the liquid is syrupy. We keep an eye on and mix things up all the time.
Pour the hot syrup into scalded jars and cover with a blanket for 2 hours. Store in a cool place.

Supposedly, it helps with colds or flu - 1 tablespoon of syrup 2-3 times a day (half a serving for children). The syrup can also be used as an addition to herbal teas or other drinks, for desserts, ice cream.

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